Rinse the zucchini in cold water, rub dry, cut off the stems and flowers, grate unpeeled on the Rösti grater. Chop onions and parsley. Together with the Gruyère (1), eggs and flour to the zucchetti form. Season with salt, pepper and nutmeg.
Form into a buttered baking dish and sprinkle with the Gruyère (2).
Meanwhile, bake in the oven heated to 220 °C on the lowest shelf for about thirty minutes.
The zucchetti gratin can be a meal on its own, but also a juicy addition to meat.
Our tip: Zucchini are tender in taste and therefore also well suited for children.
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